• Base

• 2 cups raw cashews
• ½ cup Loving Earth Desiccated Coconut
• 2 tbs Coconut Nectar
• 2 tbs melted Loving Earth Coconut Oil

• Caramel

• 2 cups of medjool dates
• ¼ cup coconut oil
• 2 tbs tahini
• 2 tbs smooth peanut butter
• pinch of sea salt
• ½ cup roasted unsalted peanuts

• Chocolate

• 1 cup of chopped Loving Earth Cacao Butter
• 1 cup Loving Earth Cacao Powder
• ½ cup - ¾ cup of Coconut Nectar (depending on how sweet you want it)

• Step 1 :In a food processor blend base cashews & coconut into a flour consistency.
• Step 2 :Mix in coconut nectar & coconut oil very well until it looks like wet sand. If not add a touch more coconut oil.
• Step 3 :Evenly press into the base of a tin (15 x 25cm) lined with baking paper.
• Step 4 :Pop into the freezer while you make the caramel.
• Step 5 :In a food processor blend together all ingredients except the roasted peanuts.
• Step 6 :When you have smooth consistency spread over your base.
• Step 7 :Sprinkle with peanuts and push into the caramel & Smooth the top.
• Step 8 :Place into the freezer for a few hours or overnight.
• Step 9 :For the chocolate - In a bain-marie melt your cacao butter.
• Step 10 :Then stir in cacao powder & coconut nectar.
• Step 11 :Cut your snickers into bars & dip into chocolate.
• Step 12 :You will need to work quickly as the bars are cold & will cool down the chocolate.
• Step 13 :I coated one side allowed the chocolate to harden, then coated the other side. Store in the fridge or freezer.
• Step 14 :If you are short on time you can also coat the snickers bars in melted Loving Earth Dark Chocolate. I used coconut nectar, but any liquid sweetener should work, like maple syrup or rice malt syrup. If you don't have medjool dates try soaking them in warm water before blending.